Join us for our first Wine Dinners of the year! We’re excited to have Tyee Wine Cellars offer their exceptional, local wine to accompany our farm-fresh cuisine.
The Pheasant Court Wine Dinner is coming up this Saturday. Here’s what I’m thinking:
- wood fired etc. for the opener/meet and greet
- celeriac soup with candied kabocha
- bay shrimp croqueta with creamed corn
- delicata squash with kalamata, red onion, feta, and basil leaf
- tomato water
- duck breast with garbanzo’s leeks, tomatoes, and eggplant
- Hamid’s dessert
This Saturday we will rock the “seven” with Merrilee Buchanan, the winemaker of Tyeeeeeee.
Our wine dinners are casual affairs. They begin with a starting sip accompanied by pate bites and artisan bread, followed by a tour with the Farmer to see where your dinner is coming from. From there, we serve paired courses till the cheery end, singing, boasting, and laughing, etc.
I don’t have the pairings done yet but they are coming. Here is the working menu:
- pate, blue cheese, pickles and olives
- melon soup with goat cheese foam and basil oil served with a stuffed golden cherry tomato
- lamb terrine with beets
- shrimp on papas bravas with romesco
- basil sorbet
- grilled quail over cocozelle squash risotto
- dessert by our pastry chef Hamid
- all this for a mere $62 bones, life is good
Saturday night we had our joint wine dinner with the ace winemakers from Lumos Wine Company.
Everything was great from weather to ambiance, wine, guests, and food.
There were two standouts from the first course, which was a guided tasting (the order of tastes was suggested by the chef). The first was a one side crispy, one side soaked with beet vinaigrette slice of brioche, followed by actual marinated beets, followed by a creamy almond mousse, followed by apple topped with a salty almond dust….one of the comments was, “It was strange but I loved it, that’s why we keep coming to these dinners.”
I think strange but lovable describes our kitchen well.
The second standout was the grilled elk flank steak over red wine risotto, with chard and a chicken liver croquetta. The best comment for this course was a fist pump and a “yes!” This was the best wine and food match of the night…big flavors, textures, big wine.
A warm thank you to our guests and to Lumos for their gracious smiles and great wine.
Putting together a no holds barred multi-course wine-paired dinner is a process, an evolution, and a lot of open field running. Mostly it’s leaning over a counter with a tired kitchen tribe bouncing ideas that I mostly ignore. But then someone’s dish idea sparks a train of thought, and we pull up different options for different elements (taste, texture, richness,etc..) that come together to form a successful dish.
“We need something sweet to balance the salty fat,” for example.
“How about beet?”
“How about apple?”
“How about beet and apple?”
It happens quickly and then I try to put the pieces together, like where can I get what, how much time it will take to plate, etc. It changes just as quickly.
Anyhoo…here’s what we have so far:
*assorted antipasti including our country pate and artisanal bread
*almond mousse with beets, apples, brioche and almond dust
*cavatelli with favas, scapes and blue foam
*smoked pheasant breast with mustard and new potatoes
*cucumber palate cleanser
*grilled elk with red wine risotto, black kale, and smoked fennel salt
*dessert from our pastry chef Hamid